Gluten Free Fish and Chips

January 06, 2016

Gluten Free Fish and Chips

It's cod season in Alaska and we just picked up some beautiful fillets last week. Cod is one of our favorite fish because it's extremely versatile and delicious. It  can be grilled, poached, steamed, sauteed, and makes out of this world fish and chips. We usually use Panko for our fish and chips, but Iris is on a gluten-free, dairy-free diet, so that was out.
The gluten free flour blends are very expensive, so I usually make my own. With a pantry full of funky flours, I figured there must be something that would work for gluten free fish and chips! The dry ingredients included brown rice flour, salt, pepper, and baking powder.

 

 

 

 

 

 

I found a recipe online and made a few changes based on what we had on hand. Iris and I made the batter, and Mike did the frying.Add the wet mixture (egg and sparkling water) to the dry mixture slowly until you get the right consistency. We started with a 1/2 cup of water, then added another 1/2 cup. It probably would have been better with 1/4 cup added instead, but Iris was eager to use the whole measuring cup full.

A friend of ours works at a local fish processing plant gave us these "C-pearls" to try. They're cod cheeks! Clever name, huh? He's not a fan of cod, but loves c-pearls. Halibut cheeks are a delicacy and he claimed the c-pearls were better and less stringy. We fried them up too and they are excellent. If we can get our hands on some more, we might do a special c-pearl promotion. They would be great (much less expensive) substitute for scallops too.These gluten free fish and chips using our wild Alaska cod turned out excellent. Not only did Iris love them, but Mike, a tough critic after all his commercial fishing, loved them too. Iris especially enjoyed the fried, bite sized, c-pearls. Success!

GLUTEN FREE FISH AND CHIPS

INGREDIENTS

  • 1 cup brown rice flour
  • 1/2 tbsp aluminium free baking powder
  • 1½ tsp sea salt
  • ½ tsp black pepper
  • 1 cup sparkling water
  • 1 egg, beaten
  • ½ cup rice flour for coating
  • Olive oil or other oil with a high flash point for frying

PREPARATION 

  1.  Mix together the flour, baking powder, salt and pepper.
  2.  In a separate bowl, mix the soda water and egg and combine with the flour mixture.
  3.  Whisk until you get a smooth batter.
  4.  Coat the fish fillets with the rice flour, shaking off excess.
  5.  Dip the fish into the batter, letting excess drip off.
  6.  Fry in preheated coconut oil for 4-6 minutes until crispy. Make sure to move the pieces around a little bit in the pan while frying.
  7.  Dry on paper towel to remove excess oil before serving.

Recipe adapted from Alessandra Edwards: Radiant Health From Within 




Leave a comment

Comments will be approved before showing up.


Also in Blog

Update from Bristol Bay- Wild Alaska Salmon Season: 7-7-25
Update from Bristol Bay- Wild Alaska Salmon Season: 7-7-25

July 07, 2025

The time has come when sleep comes in two hour chunks and the deck of the Courageous is filled with fish. The crew is working around the clock, harvesting the world's best wild Alaska sockeye salmon to fill your freezers. 

Continue Reading

Drone shot of F/V Courageous tied to F/V Jenny M
Update from Bristol Bay- Wild Alaska Salmon Season: 6-25-2025

June 25, 2025

The F/V Courageous is currently in the Nushagak fishing district with about 650 other boats, waiting for the sockeye salmon to strike.

Continue Reading

The O'Laire family on the F/V Courageous
Update from Bristol Bay 6-15-2025

June 15, 2025

We've been super busy with preseason tasks the past few weeks, and now the F/V Courageous and its crew are on their way to Bristol Bay.

Continue Reading